Lambrusco is not only the collective name of several indigenous red grape varieties, such as Sorbara, Grasparossa, Salamino, Marani, Maestri, Montericco, Groppello Ruberti, Viadanese, and Barghi – to mention the 9 most common Lambrusco varieties grown in Emilia (Emilia-Romagna) and Mantova (Lombardy), it’s also a red VINO FRIZZANTE (“fizzy wine”), a type of wine that has less bottle pressure than a fully sparkling wine, such as Champagne (France) or an Italian Spumante.

All ‘Vino Frizzante’ wines should be served in regular red/white wine glasses.

Though one commonly refers to Emilia and Mantova as the “Lambrusco Region”, Lambrusco is NOT the name of a town, wine zone or region.

The quality of a Lambrusco label depends on the reputation of the producer and the individual brand. It has nothing to do with a particular Lambrusco variety or DOC. There’s great Salamino and very bad Sorbara and most big producers only produce one or two truly authentic (red, frizzante, secco, double fermented, min. 11% alc.) Lambruscos.

Lambrusco’s color may be salmon-pink (100% Sorbara), red-purple (Grasparossa), dark purple (Salamino), or inky purple (Maestri), or any other shade inbetween — but never white.

The classic flavor of true – minimum 11 percent alcohol – Lambrusco is a mix of blue-, boysen-, black-, rasp-, strawberries, cherries, plums, and violets. On the other hand ALL industrial Lambrusco versions (4%-9.5% alc.), originally invented for the United States, are either “very sweet, sweet, or kind of sweet.”